Paleo Vanilla Scones

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Paleo Vanilla Scones

 

Ok, you’re probably looking at these and thinking it’s a cookie but it’s not, it’s a scone.  When I was was working on my ebook I came up with a version of this recipe.  The flavor is amazing.  Soft, vanilla and sweet.  However I could not for the life of me get it to hold together.  At first I thought it should be a pancake recipe. It crumbled and fell apart. Then I tried waffles, nope.  Next I tried to make it into a cupcake and the consistency was horrible. Finally, I figured it was time to try making Paleo Vanilla Scones. The dough spreads out like a cookie but it has more of a sweet bread consistency and it  is AWESOME with some sort of fruit only jam.

Paleo Vanilla Scone

After I took my first bite of the scone, I realized it needed to cook a tad bit longer.  I put it in the oven for 8 more minutes and it was much darker and crispier than the photo shows.   I’ve addressed this in the recipe but if you pull it out of the oven and it’s too soft in the center for you, put it back in for roughly 5 more minutes.

 

Paleo Bread Scone

Paleo Vanilla Scone

Course: Dessert
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

Instructions

  1. In a small bowl add your applesauce, vinegar, water, salt, vanilla, maple syrup and eggs.
  2. Whisk to combine.
  3. Next sift in your coconut flour and tapioca flour.
  4. Blend with a spoon
  5. Finally add in your baking soda and then scoop a walnut size amount of the dough and place on a Silpat or parchment paper.
  6. Press the dough so it is 1/2" thick. Leave about 1" between as this will spread.
  7. Bake in the oven at 350 for 30 - 35 minutes

 

 

Paleo Bread Scone

© 2011-2013, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

© 2011-2013, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

36 Comments

  1. Billie January 14, 2013 at 10:06 pm

    These sound so delicious, thanks for sharing!

    Reply
  2. Donna January 15, 2013 at 7:14 am

    I’ve never made scones before, but I’ll definitely give these a try!

    Reply
  3. Kim @ What's That Smell? January 15, 2013 at 7:21 am

    I really do have a crush on you LOL. These look awesome. Now to figure out what tapioca flour is and where to get it.

    Reply
    1. Kelly Bejelly January 15, 2013 at 8:34 pm

      Aw, well, if we lived closer I would make you an official taste tester!

      Reply
  4. Maryann January 15, 2013 at 11:22 am

    They sound great Kelly. I’m gonna pin it for later.

    Reply
  5. Kiersten @ Oh My Veggies January 15, 2013 at 11:28 am

    These look beautiful! I love when a recipe doesn’t turn out how you initially envisioned it, but it turns into something else, even better, instead. 🙂

    Reply
    1. Kelly Bejelly January 15, 2013 at 8:35 pm

      I was seriously surprised that this spread. Most coconut flour creations don’t do this but it tasted awesome and finally stayed in one piece.

      Reply
    1. Kelly Bejelly January 15, 2013 at 8:21 pm

      You know I might have to take you up on that soon 🙂

      Reply
  6. HilLesha January 15, 2013 at 6:04 pm

    So yummy looking!

    Reply
  7. Shell Fruscione January 16, 2013 at 1:13 am

    That looks SO good! I want to make those like, today.

    Reply
  8. Lisa January 16, 2013 at 12:39 pm

    Those look great!

    Reply
  9. Jennifer January 17, 2013 at 12:22 pm

    dont kill me but I’ve never had a Scone. I’m not sure why either, lol.

    These look and sound completely delish though!

    Reply
  10. Courtney January 17, 2013 at 8:35 pm

    Oh yay no nut flours – definitely need to try!

    Reply
  11. Marcie W. January 18, 2013 at 12:06 pm

    YUM! I may even have all of these ingredients on hand.

    Reply
  12. Karie February 28, 2013 at 3:27 pm

    These look great. Have you ever added dried fruit to these? Maybe dried cherries or apricots?

    Reply
    1. Kelly Bejelly February 28, 2013 at 3:34 pm

      No, I haven’t but that sounds like a great way to jazz up the recipe 🙂

      Reply
  13. Renee September 8, 2013 at 11:38 am

    Is it just me or am I missing something? When do you add in the vinegar? I don’t see that in the steps. Thanks!

    Reply
    1. Kelly Bejelly September 8, 2013 at 1:58 pm

      Whoops, you add in at the beginning with all the other ingredients. Just updates the post so thanks for pointing that our Renee!

      Reply
      1. Pam November 8, 2014 at 10:44 am

        I am trying to make this but it is not dough like at all. very liquid. what am I doing wrong?

        Reply
        1. Kelly Bejelly November 11, 2014 at 11:26 am

          I’m not sure hun. Did you check your coconut flour measurement? It is a flour that takes a minute to “set” up as it absorbs the liquid.

          Reply
  14. jENNIE August 9, 2014 at 9:45 am

    I miss my bread and definitely my scones! I will try these ASAP. Kelly, your recipes are so amazing…but I have to ask…where do you come up with your ideas and how do you transpose (for lack of a better term) from original flour-based to these amazing Paleo recipes???

    You are the reason I keep trying breads/muffins/cookies, etc. I so miss my desserts and you have enough variety in your recipes to keep me stocked forever. Thank you, thank you for taking the time to share your amazing cooking and baking skills with Paleo-neophytes like myself.

    You are a gem and I so appreciate you!!!

    Reply
    1. Kelly Bejelly August 10, 2014 at 7:40 am

      Thank you so much Jennie. Honestly, I just kinda figured it out along the way lol. I did actually create a chapter in my book, Paleo Eats, where I share a big baking tutorial so people can recreate the baked goods recipes they grew up with 🙂

      Reply
  15. Suki October 19, 2014 at 10:18 am

    These are in the oven as we speak. I didn’t have maple syrup so I used honey instead and I added pumpkin spice. Smells amazing, can’t wait to try them. Thanks for the recipe!

    Reply
    1. Kelly Bejelly October 19, 2014 at 6:30 pm

      Yum! I hope they turned out great Suki!

      Reply

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